Pasta e Fagioli

Name: Pasta e Fagioli
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 , (15-ounce) cans cannellini beans, rinsed, divided; 1 cup, water; 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 2 , onions, chopped fine; 2 , carrots, peeled and chopped fine; 1 , celery rib, chopped fine; 2 ounces, pancetta, chopped fine; 3/4 teaspoon, salt; 1/2 teaspoon, pepper; 2 tablespoons, tomato paste; 4 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes (optional); 4 cups, chicken broth; 4 ounces (1 cup), ditalini; 2 ounces, Parmesan cheese, grated (1 cup), plus extra for serving; 1/2 cup, finely chopped fresh basil

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Appears in Cook's Country October/November 2018

SERVES4 to 6

TIME1¼ hours

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WHY THIS RECIPE WORKS

From type of bean to shape of pasta—and even whether or not it contains meat—the iterations of this Italian American pasta-and-bean soup are endless. One version from a restaurant in northern New Jersey, which was deeply but gently savory, ...

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